Purple Deadnettle (Lamium purpurea) Purple Deadnettle starts its growth low, forming a beautiful mat of purpley green. Then, rather quickly, the stem shoots up tall and proud standing just above the surrounding plants (no matter how tall they are) holding the flowering head aloft.
Unlike a stinging nettle, deadnettles do not sting so there is no need to take caution when handling this one raw. The tops are fluffy, not textually fluffy but physically fluffy. They aren't dense but there is a lot to each one. They also have a slight fuzziness to the leaf, a bit like a peach skin.
After years of eating this one raw, I discovered the beauty of cooking it. I highly recommend sautéing an onion in a good bit of oil, once golden add the purple deadnettle and wilt until they turn a darker green and greatly reduce in size. I find them to be much like spinach. Eat them as a side or mix them in a pie.